Shape 750 grams of dough into a loaf and place into the prepared loaf pan and spritz with nonstick cooking spray.

Proof the loaves loosely covered with plastic wrap at ~77° F in a moist environment until doubled in size, approximately 2 hours.

Part 2 - Egg Wash

Ingredients

Percent (%)

Grams

Volume

Egg yolk, liquid

66.67

26.67

1 fl. oz.

Water

33.33

13.33

1/2 fl. oz.

Total

100.00

40.00

Method of Production:

Whisk together the yolk and water until thoroughly combined.

Store covered in the refrigerator until ready to use.

Part 3 - Brioche Assembly

Ingredients

Percent (%)

Grams

Volume

Part 1 - Brioche

97.40

1500.00

Part 2 - Egg Wash

2.60

40.00

Total

100.00

1540.00

Method of Production

Preheat the oven to 350° F and set a pan of boiling water on the bottom rack of the oven.

Brush the top of the brioche loaf with the prepared egg wash.

Bake brioche for 10 minutes, then remove the pan of water and rotate the loaves. Continue baking for 9-14 additional minutes, until the interior temperature reaches 200° F.

Let the loaves cool for 10 minutes in the pans, then remove to a wire rack to cool completely.

Move forward to Monte Cristo Assembly

Part 4 - Sriracha Hollandaise

Ingredients

Percent (%)

Grams

Volume

Egg yolks, enzyme modified, liquid

25.15

125.74

4.5 fl. oz.

Salt, fine

0.89

4.44

3/4 tsp.

Butter, unsalted

44.38

221.89

1 cup

Water

17.74

88.75

3 fl. oz.

Lemon Juice

5.92

29.59

1 fl. oz.

Sriracha

5.92

29.59

2 tbsp.

Total

100.00

500.00

Method of Production

Whisk all the ingredients, except the butter, until thoroughly combined.

Place the sauce mixture and butter into a heat-safe plastic bag and seal.

Heat in water bath with an immersion circulator set to 147° F for 1 hour.

Pour sauce into a commercial blender and blend until smooth and thick, approximately 30 seconds on low, then 30 seconds on high. Alternatively, use an immersion blender and blend on high for approximately 1 minute.

Store covered in refrigerator and use same day as preparation; may be packaged into pouches and stored frozen for up to two months.

Part 5 - Egg Batter

Ingredients

Percent (%)

Grams

Volume

Whole egg, liquid

75.00

183.75

6.5 fl. oz.

Milk, whole

25.00

61.25

2.25 fl. oz.

Total

100.00

245.00

Method of Production

Whisk together the egg and milk until thoroughly combined.

Store covered in the refrigerator until ready to use.

Part 6 - Sandwich Assembly

Ingredients

Percent (%)

Grams

Volume

Part 3 - Brioche, baked and cooled

31.64

840.00

24, 1/3-inch thick slices

Part 4 - Sriracha Hollandaise

18.83

500.00

2 cups

Ham, sliced

22.60

600.00

24 slices

Gruyere cheese, sliced

11.30

300.00

12 slices

Part 5 - Egg Batter

9.23

245.00

8 fl. oz.

Butter, unsalted

6.40

170.00

3/4 cup

Total

100.00

2655.00

Method of Production

Slice brioche into 1/3-inch thick slices.

Spread 1 tablespoon of Sriracha Hollandaise onto one side of each slice of bread.

On six slices of bread, layer two slices of ham and one slice of gruyere cheese. Top each sandwich with the remaining six slices of brioche.

On a griddle or nonstick skillet over medium heat melt 1 tablespoon of butter for each sandwich to be cooked.

Meanwhile, dip the assembled sandwiches into the egg batter for 3 seconds on each side, allow an additional 3 seconds on each side for excess batter to drip off.

Place the battered sandwiches onto the hot griddle or pan and cook over medium heat until golden brown, cheese is melted, and an internal temperature of at least 160° F is reached, approximately 2 minutes per side.

Repeat steps 4-6 with remaining butter and sandwiches.

Serve hot sandwiches with remaining Sriracha Hollandaise on the side. Alternatively, individually wrap each sandwich in heat-sealed plastic bags and freeze. Store sandwiches and sauce in freezer for up to two months.

To reheat frozen sandwiches, microwave on 100% power until an internal temperature of at least 160° F is reached, approximately 1 to 2 minutes. To reheat sauce, place pouches in hot water until an internal temperature of 160° F is reached. Massage pouch gently before opening. Serve immediately.